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Vol. 10, Issue 5 (2021)

Comparison of raw and fermented fenugreek seed powders to study any changes in nutrition content

Author(s):
G Susmitha Priyanka
Abstract:
The present study was carried out to compare the physical parameters and proximate composition of raw fenugreek seed and fermented fenugreek seed powders to study the changes in nutrition content, if any. Samples of fenugreek seeds were collected from local shops of kalapet, Pondicherry. Raw fenugreek seeds were considered as the control sample and the comparison was done with that of fermented fenugreek seeds. Idli batter of composition containing 4 portions of idli rice and 1 portion of urad dhal by weight served as the medium of fermentation. Sample analysis was done using standard AOAC methods for proximate composition such as total carbohydrate, total fat, moisture, crude fiber and ash; physical parameters such as bulk density, tapped density, solubility, water holding capacity, oil holding capacity, color measurement, water activity, swelling index. The findings showed that there is no significant difference between raw fenugreek seeds and fermented fenugreek seeds and fermentation has a very minute effect on physical and proximate composition of fenugreek seeds.
Pages: 661-663  |  390 Views  154 Downloads


The Pharma Innovation Journal
How to cite this article:
G Susmitha Priyanka. Comparison of raw and fermented fenugreek seed powders to study any changes in nutrition content. Pharma Innovation 2021;10(5):661-663.
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